Or, How to Eat Vegetables and Actually Enjoy Them.
I finally fell in love with vegetables — and I want to keep it that way.
It only took a hot grill for smoky char and a bold, flavorful marinade. The difference is dramatic: the grill adds depth and the marinade brings brightness, so vegetables feel like something you actually want to eat.
To answer the question you’re thinking: no, Eddie doesn’t count this as a full meal — he calls it a fantastic side. I, however, happily eat it for dinner, especially with grilled bread and plenty of avocado whipped feta.
The whipped feta is a favorite for a reason: creamy, tangy, and just dreamy. Tossing in avocado makes it silkier and lighter, the perfect foil for smoky grilled vegetables.
This combination makes me so happy. The char on the vegetables, the tang of the marinade, and the sweetness of onions and peppers all work together beautifully. Fresh herbs finish the dish with a burst of brightness, and the cool avocado feta ties everything into a creamy, craveable bite.
When everything comes together — vegetables piled on a platter, warm slices of grilled baguette, and a bowl of avocado whipped feta waiting — I’m ready to dive in. It’s a simple way to make vegetables feel indulgent and satisfying.
Here’s the recipe, organized and simplified so you can recreate this at home.
Marinated Grilled Vegetables with Avocado Whipped Feta
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Ingredients
- 1/4 cup olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 zucchini, sliced into rounds
- 2 large portobello mushroom caps, sliced
- 2 bell peppers, sliced
- 1 large eggplant, sliced into rounds
- 1 large onion, sliced into rounds
- 1 cup radishes, halved
- 2 medium sweet potatoes, cut into fry-like pieces
- 1 baguette, sliced into rounds
- a handful of fresh oregano, plus basil, rosemary and thyme for garnish
avocado whipped feta
- 8 ounces feta cheese, crumbled and at room temperature
- 1 avocado, cubed
- 1 tablespoon olive oil, if needed
Instructions
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Whisk together the olive oil, soy sauce, brown sugar, minced garlic, smoked paprika, and black pepper in a bowl to make the marinade.
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Place zucchini, mushrooms, eggplant, onion, and radishes in a large baking dish. Pour the marinade over the vegetables and refrigerate for at least 30 minutes to let the flavors develop. For the sweet potatoes, parboil them for 1 to 2 minutes until slightly tender, then drain and toss with the marinade.
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Preheat the grill to high. Brush both sides of the baguette slices with olive oil so they toast nicely without sticking.
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Remove the vegetables from the marinade with tongs and place them on the hot grill. Start with the sweet potatoes, peppers, and eggplant. If zucchini slices or radishes are small, use a grill plate or wrap them in foil to keep them from falling through. Grill until golden and charred to your liking.
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Grill the bread last so it crisps without burning. Arrange the grilled vegetables and bread on a platter, season with salt and pepper if desired, and sprinkle with fresh herbs. Serve immediately with the avocado whipped feta.
avocado whipped feta
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Place most of the crumbled feta in a food processor and pulse until reduced to small crumbs. Add the cubed avocado and process until completely smooth and creamy, about 4 to 5 minutes, scraping down the sides as needed. If the mixture seems too thick, blend in up to one tablespoon of olive oil. Serve topped with a few extra feta crumbs and fresh herbs.
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Okay — now I’d like a cookie.